Joumou (Yellow Squash Soup)

Ingredients

• •3 pounds beef meat, containing some bone with marrow, cut into pieces
• •1/2 tablespoon salt
• •3 cloves
• •Thyme to taste
• •Juice of lime
• •2 garlic cloves, crushed
• •1 tablespoon parsley finely chopped
• •3 pounds yellow squash, peeled, strings and seeds removed, cut into a few pieces
• •2 carrots
• •1 large onion
• •1 medium turnip
• •1 stalk celery
• •1 or 2 small medium taro
• •2 medium potatoes
• •4 leaves sorrel
• •1 tablespoon salt
• •1/2 cup macaroni, spaghetti or vermicelli

Directions

1. 1Cut the meat in pieces and add salt, cloves, thyme, lime juice, garlic and parsley. Cook the meat covered in two cups of boiling water over medium heat, adding boiling water from time to time until the meat becomes very tender.
2. 2When the meat is tender, add all the following ingredients that have been clean, wash, peeled as needed and cut small or in cubes and enough boiling water to cover all the ingredients to a depth of one inch over: yellow squash, carrots, onion, turnip, celery, taro, potatoes, sorrel if they can be found, and salt.
3. 3Cover the stew.
4. 4Remove the yellow squash when cooked and smash it until it becomes a puree. Add 2 cups of hot water to the mashed squash and pour it back into the soup.
5. 5Add at last macaroni or spaghetti or vermicelli. When all is tender add parsley finely chopped, crushed garlic, olive oil and butter or margarine, the juice of one fresh lime and a whole green hot pepper, not cut, just for smell and a pinch of pepper.
6. 6Taste the soup and add salt if needed. Now reduce heat from medium to low and let cook uncovered, turning from time to time with the wooden spoon an additional 10 minutes before serving.